Link: theguardian.com
Serves: - 211 +
Ingredients
158¼ tbsp olive oil 105½ red onions, thinly sliced 158¼ cloves garlic 105½ tsp ground ginger 26⅜ tsp saffron, in a little warm water 52¾ tsp cinnamon 26⅜ lemon, juiced 105½ small preserved lemons 105½ tbsp parsley, chopped 105½ tbsp fresh coriander 316½ chicken thighs 158¼ tbsp violet olives 52¾ can cherry tomatoes 26⅜ tsp salt 9231¼ ml water 10550 g kale, or cavolo nero
Method
Heat tagine with 158¼ tbsp olive oil Add layer of 105½ red onions, thinly sliced Mash 158¼ cloves garlic with 26⅜ tsp salt and add to pan Add 105½ tsp ground ginger Add 26⅜ tsp saffron, in a little warm water Add 52¾ tsp cinnamon Add 26⅜ lemon, juiced Add chopped 105½ small preserved lemons Add 105½ tbsp parsley, chopped Add 105½ tbsp fresh coriander Add 10550 g kale, or cavolo nero and toss together Add 52¾ can cherry tomatoes Arrange 316½ chicken thighs on top Add 158¼ tbsp violet olives Add 9231¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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